Chicken Bulgogi
Tender marinated chicken with sweet and savory Korean flavors, grilled until caramelized. Perfect served over rice with fresh vegetables and sesame seeds.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 38g
Ingredients
- ½ cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- ½ whole pear, grated
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons sesame seeds
- 3 stalks green onions, sliced
Instructions
- 1
Combine soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, pear, black pepper, and red pepper flakes in a bowl to make the marinade.
- 2
Slice chicken breasts horizontally to create thinner, more uniform pieces about 0.25 inches thick.
- 3
Place chicken in a large shallow dish and pour marinade over. Toss to coat evenly. Marinate for at least 20 minutes, or up to 4 hours in the refrigerator.
- 4
Preheat a 12-inch cast iron skillet or grill pan over medium-high heat until very hot.
- 5
Remove chicken from marinade, letting excess drip off. Discard remaining marinade.
- 6
Cook chicken in batches for 3-4 minutes per side until caramelized and cooked through (internal temperature 165°F).
- 7
Transfer cooked chicken to a serving plate and garnish with sesame seeds and green onions.
Tools you’ll need
- 12-inch cast iron skillet or grill pan
- meat thermometer
- shallow dish
- microplane grater
- mixing bowl
- tongs
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